Directions

Preheat oven to 350 degrees F (175 degrees C).

In a saucepan, whisk together 2 cups sugar, cocoa and flour. Blend in evaporated milk and vanilla. Beat egg yolks, and stir into pan. Add the butter or margarine. Heat, stirring constantly just until butter is melted. Pour filling into unbaked pie shell.

Bake in preheated oven for 35 to 40 minutes, or until pie is not "wobbly" when shaken.

Footnotes

Most Helpful Positive Review

Apr 19, 2007

WOW! We are picky! Hubby and I just got back from vacation and he loved the chocolate pie at dinner one evening. I tried some recipes and they turned out with a brownie texture, tried others and they were basically perked up pudding...But this recipe was IT! (Even better than the restaurant's!!!
I made a homemade crust, doubled the vanilla and instead of a 12 ounce can of evap milk, I used 10 ounces. --(2) 5 ounce cans, used granulated sugar which quickly dissolved. Not runny or grainy or lumpy. 170 pound hubby ate 1 1/4 pies in 24 hour time span! LOL

Most Helpful Critical Review

Jun 30, 2008

Hubby and I agreed to give this two stars, only because it was a beautiful pie to LOOK at. Everything came together as it should and the cooking directions couldn't have been more accurate. Unfortunately, this pie is only worth the picture one could take of it. Weird texture, hard to describe, but somewhere between pudding and brownies and failing at both. While it looked like it would be chocolatey, it was not--in fact there was very little flavor at all, just simply like eating sugary mush. A major disappointment, as it looked so good we really were looking forward to our chocolate pie for dessert.

In response to the posting before mine. You do use granulated sugar. Do not use confectionary/powdered sugar or it will be a mess. I think the mistake that user made was she didn’t cook the mixture enough or stir it enough while it heated. I used granulated sugar and I heated my mixture before adding the egg. It was very smooth. I did make the mistake of not letting my chocolate mixture cool enough before adding the eggs though. So make sure your mixture is cool enough to add the egg. I went ahead and baked my pies though. With the strands of cooked egg throughout my chocolate mixture, but it still came out perfect! It was not runny and very smooth, and no one noticed any egg. I couldn’t even find it myself. This is a very good chocolate pie. I will make it again =)

I noticed a lot of readers were making a mistake with the recipe and they seem to be the ones giving this recipe a lower rating. If you read the instructions you see that you are NOT supposed to heat the mixture until after everything is all mixed together. Some were talking about hardened pieces of egg, etc. Do not add the eggs after heating. Mix it all before and heat it all at the same time. Then you will have this turn out as it should.

Perfect recipe that cannot fail if it is followed exactly as written. To avoid spilling the pie filling while carrying the filled pie plate to the overn, you can fill the pie plate after setting it in position on the oven rack. Also, watch the meringue careful as when it starts to turn golden it happens quickly. Mine baked perfectly and set at 40 minutes. Try this recipe. You can't go wrong!

My family members are chocoholics - so I've made countless chocolate baked goods over the years. I found the chocolate filling bland and uneventful. I was looking for a rich, creamy chocolate filling. This missed the mark.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.